Olympic Light Multigrain Loaf
Ingredients

Wholemeal flour | 50% | 5000 g |
Vitason Licht Meergranen (multigrain light) 50% » | 50% | 5000 g |
Crème Maltoson » | 4% | 400 g |
Fresh Yeast | 2% | 200 g |
Water approx. | 56% | 5600 g |
Working method | |
Kneading | Knead all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Bulk proof | Approx. 60 minutes |
Scale | Dough pieces approx. 900 gram and rounding |
Dough proof | Approx. 60 minutes |
Moulding | Mould as a long loaf. Decorate with rye flour an place the dough pieces on a with rice flour preparet inserter Incise as desired |
Final proof | Approx. 70 minutes |
Baking | Approx. 35-40 minutes at 230ºC with not too much steam |